Cabbage Steaks With Jalapeño Chimichurri (Printable)

Thick cabbage steaks roasted golden, topped with spicy jalapeño chimichurri for a bold, plant-based dish.

# What you need:

→ Cabbage Steaks

01 - 1 large green cabbage
02 - 2 tablespoons olive oil
03 - 1 teaspoon sea salt
04 - ½ teaspoon freshly ground black pepper

→ Jalapeño Chimichurri

05 - 1 cup fresh flat-leaf parsley, finely chopped
06 - ¼ cup fresh cilantro, finely chopped
07 - 2 jalapeños, seeded and finely chopped
08 - 3 garlic cloves, minced
09 - ½ cup extra-virgin olive oil
10 - 2 tablespoons red wine vinegar
11 - 1 teaspoon dried oregano
12 - ½ teaspoon red pepper flakes
13 - ½ teaspoon sea salt
14 - ¼ teaspoon ground black pepper

# Directions:

01 - Preheat oven to 425°F and line a baking sheet with parchment paper.
02 - Remove tough outer leaves from cabbage. Cut cabbage into 1-inch thick rounds to form steaks, yielding approximately 4 pieces.
03 - Arrange cabbage steaks on prepared baking sheet. Brush both sides generously with olive oil and season with salt and pepper.
04 - Roast cabbage steaks for 30 to 35 minutes, flipping halfway through cooking, until edges are crispy and golden brown.
05 - In a small bowl, combine parsley, cilantro, jalapeños, garlic, extra-virgin olive oil, red wine vinegar, oregano, red pepper flakes, salt, and black pepper. Mix thoroughly and allow to rest for at least 10 minutes for flavors to fully develop.
06 - Transfer roasted cabbage steaks to serving plates. Top each steak with generous portions of jalapeño chimichurri sauce.
07 - Serve immediately with optional fresh herb garnish.

# Expert Advice:

01 -
  • Cabbage transforms into something deeply savory and satisfying when roasted thick and high heat does all the work.
  • The jalapeño chimichurri is bright, herby, and just spicy enough to wake up your taste buds without overwhelming them.
  • Its vegan and gluten free but never feels like a compromise, just honest, bold flavor.
  • You can prep the sauce ahead and let it sit in the fridge, getting better as the garlic mellows and the herbs bloom.
02 -
  • Cutting the cabbage too thin will cause it to fall apart in the oven, stick to a full inch and keep the core intact.
  • Flipping halfway through is non negotiable, one side will burn and the other will stay pale if you skip this step.
  • Let the chimichurri sit for at least 10 minutes before serving, the raw garlic needs time to mellow and the herbs need time to release their oils.
03 -
  • Use a sharp knife when slicing the cabbage, a dull blade will crush the layers and make them fall apart.
  • Let the chimichurri come to room temperature before serving if youve stored it in the fridge, the oil solidifies when cold and the flavors taste muted.
  • If your cabbage steaks start to char too quickly, tent them loosely with foil for the last 10 minutes of roasting.
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